all ｜ Page 35 ｜ Our Regional Cuisines

The stew made from Shogoin turnip and sea bream, known locally as "Tai Kabu," ha…

Pike conger eel, often referred to as Hamo, plays an essential role in Kyoto's c…

Several varieties of daikon radish are enjoyed in Kyoto. Among them are the "Aom…

Matsutake mushroom production thrives in the Nantan region's city of Nantan and …

Mibuna is a traditional vegetable from Kyoto, originating in the Mibu area of Ky…

“Boiled red konjac” is a simmered dish using red konjac, a specialty of Shiga Pr…

“Shijimi-jiru” is a local dish of Shiga Prefecture that uses setashijimi. There …

During the Edo period, a large amount of kombu was transported from Hokkaido by …

With its characteristic topography and seawater of various different properties,…

Toyama Prefecture has a wide variety of oshizushi, such as trout sushi and sasaz…

Akita's sekihan (red rice). Japan's sekihan culture has regional distinctions an…

“Nadazuke” are made by pickling daikon radishes cut by a hatchet (nada in Japane…

When it comes to rice balls, it is standard practice for Toyama residents to rol…

"Persimmon pickle" is a pickle made with plenty of daikon radish and astringent …

"Imonoko-jiru" is a soup dish made using taro and is also eaten as a hot pot dis…

Toyama Prefecture is also known as the Shinshu Kingdom, where the Jodo Shinshu s…

Kiritanpo nabe is a hot pot dish in which rice cooked in a broth made from chick…

“Kakiae namasu” is a local dish that uses reddish-purple edible chrysanthemums. …

Miyagi prefecture is rich in fishing grounds, with fishing ports in Kesennuma, I…

Miyagi Prefecture has an abundance of mochi dishes; there are said to be over 50…

The Miomote River, where salmon run upstream, flows through Murakami City, which…

Sea squirts are raised in the coastal areas of Sanriku. The main kind of sea squ…

In Miyagi Prefecture, a major region for rice production, mochi has long been ea…

This dish is made with rice mixed with umeboshi (preserved Japanese plums) and d…

The slime flounder is also known as “granny flounder” or “Indian flounder” in ot…

In this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge…

Katemeshi, or loaded rice, is a local dish of Sagamihara City that has been pass…

Nishime is a traditional dish prepared throughout the entire prefecture during w…

Kahou dango (rice dumpling) is a confectionery dish offered on December 24th (No…

Sake manju are traditional Japanese pastries made by steaming a sweet bean paste…